There’s something incredibly cozy and satisfying about a homemade soup that tastes like a warm hug. This Creamy Chicken Pot Pie Soup Recipe captures all the classic comfort of chicken pot pie but with the ease and heartiness of a soup. Trust me, once you try it, it’ll quickly become a go-to for chilly evenings or whenever you want a bowl of pure comfort.

A large metal ladle holds one scoop of creamy white soup filled with layers of different ingredients: chunky white potato pieces, bright orange carrot chunks, small green peas, yellow corn kernels, and white pieces of cooked chicken, all mixed in a thick creamy base with small green herb bits scattered throughout and a light sprinkle of black pepper on top. The background shows more soup with the same colorful, thick texture in a pot against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe
Top Tip
How to Serve Creamy Chicken Pot Pie Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Pot Pie Soup Recipe

Why You'll Love This Recipe

From the first spoonful, this soup hits all the right notes—rich, creamy, and packed with veggies and tender chicken. I love how it’s a simplified take on a pot pie that you can whip up without any fuss or pie crust drama. Plus, it tastes just like the pie, but better in a bowl!

Comfort food perfected: Rich cream and tender chicken combine with veggies for a heartwarming meal.
Easy one-pot cooking: Minimal cleanup with almost everything cooked right in the same pot.
Customize with ease: Fresh herbs and seasonal veggies let you tweak it to your taste.
Great for leftovers: Tastes just as amazing reheated, making weeknight dinners safer and simpler.

Ingredients & Why They Work

Every ingredient in this soup plays a key role, from the fresh herbs that add aroma to the creamy roux that makes the texture irresistible. Using a mix of sturdy vegetables like potatoes and carrots means the soup holds together well without turning to mush.

Flat lay of a medium yellow onion quartered, a few peeled and diced bright orange carrots, several fresh celery ribs chopped, two russet potatoes peeled and diced, a small bunch of fresh thyme sprigs, fresh rosemary sprigs, two fresh bay leaves, a few whole eggs with clean shells, a handful of fresh bright green parsley leaves, a small white bowl of golden butter cubes, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, a small white bowl of heavy cream, a small white bowl of fresh green peas, a small white bowl of fresh yellow corn kernels, a plate of shredded cooked chicken breast pieces, and a small white bowl of coarse salt and ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Creates a luscious base and richness essential for that classic creamy flavor.
Yellow onion: Provides a sweet, savory foundation when sautéed just right.
Garlic: A subtle punch of flavor that complements the chicken perfectly.
Celery: Adds crunch and freshness; don’t skip it if you can help it!
Carrots: Sweetness and color that brighten up every bite.
Chicken broth: The heart of the soup, pick a good-quality, low-sodium broth to control saltiness.
Russet potatoes: Give body and tenderness; peeling and dicing them evenly helps them cook consistently.
Fresh thyme & rosemary: Herbal notes that elevate the depth of flavor; dried can be used in a pinch but fresh is best.
Bay leaves: Provide subtle earthiness during simmering.
Flour: Essential for thickening the soup into that creamy consistency.
Milk & heavy cream: The creamy duo that smooths everything out beautifully.
Frozen peas & corn: Sweet pop-in textures that brighten the soup; frozen works great and is super convenient.
Cooked shredded chicken: I prefer rotisserie for ease and flavor, but any cooked chicken will do.
Fresh parsley: Stirred in at the end for a fresh, herbal finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play around with this soup depending on the season and what’s in my fridge. Sometimes I swap the peas and corn for green beans or add a handful of kale for extra color and nutrients. You can easily make this your own!

Variation: I once added a pinch of smoked paprika for a subtle smoky depth — it was surprisingly good and adds a cozy twist.
Dietary tweaks: Swap the milk and cream with coconut milk to make it dairy-free without losing creaminess.
Make it heartier: Stir in some cooked bacon bits or shredded cheese just before serving for extra indulgence.

Step-by-Step: How I Make Creamy Chicken Pot Pie Soup Recipe

A round white bowl filled with creamy chicken and vegetable soup, showing layers of white broth mixed with soft chunks of white chicken, orange carrot pieces, yellow corn kernels, green peas, and small potato cubes. The soup is topped with a sprig of green parsley, and a piece of torn biscuit rests inside the bowl on the left side. The bowl is placed on a round wooden plate with a silver spoon lying to the left and two golden brown biscuits on the right. The background shows a white marbled surface partly covered by a dark red cloth. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Building your flavor base

Start by melting 1 tablespoon of butter in a large pot over medium-high heat. Toss in your chopped onions, diced carrots, and celery. Sauté everything for about 3 minutes until the veggies soften and start to release their sweetness. Then, add the minced garlic and cook for another minute until fragrant. This step is key—don’t rush it! The aroma here sets the entire soup’s tone.

Step 2: Simmer the veggies and herbs

Pour in the chicken broth, then add your diced potatoes, thyme, rosemary, and bay leaves. Season with salt and pepper to taste. Bring everything up to a gentle boil, then reduce the heat to medium-low. Press the veggies down into the broth and let it all simmer for about 15 minutes, stirring occasionally. You want those potatoes almost fork-tender but not falling apart.

Step 3: Whisk up the creamy roux

While your soup simmers, melt the remaining 5 tablespoons of butter in a separate medium saucepan over medium heat. Sprinkle in the flour and stir constantly for about 1½ minutes to cook out the raw flavor—not browning, just cooking. Then, while whisking, slowly pour in the milk. Keep stirring carefully until the mixture thickens but doesn’t come to a boil. Finally, stir in the heavy cream, then cover and keep warm.

Step 4: Bring it all together

Add the peas and corn to the pot with your simmering vegetables and heat through, just a few minutes will do. Next, stir in your creamy roux and shredded chicken. Give everything a taste and adjust salt and pepper if needed. If you want a thinner broth, a little extra chicken broth can help.

Step 5: Finish and serve

Don’t forget to fish out the bay leaves before serving! Stir in fresh chopped parsley and ladle warm soup into bowls. If you’re anything like me, biscuits on the side are non-negotiable—perfect for soaking up every last drop.

Top Tip

Over the years, I’ve learned a few little tricks that turn this simple Creamy Chicken Pot Pie Soup Recipe from good to absolutely unforgettable:

Sauté thoroughly: Don’t rush the onion, carrot, and celery sauté — it builds a deep, sweet flavor foundation that shines through.
Consistent potato size: Keeping your potato cubes uniform ensures even cooking and that perfect tender bite without mushiness.
Watch your roux carefully: Thickening the milk mixture over medium heat while whisking constantly prevents lumps and keeps it silky smooth.
Adjust seasoning last: Add salt and pepper gradually since broth and chicken bring their own saltiness—better to go light and tweak.

How to Serve Creamy Chicken Pot Pie Soup Recipe

chicken pot pie soup - Serving Suggestion

Garnishes

I usually sprinkle a handful of fresh chopped parsley on top because it adds a bright, fresh note that balances the creamy richness. Sometimes I add a little shredded sharp cheddar for that melty, indulgent touch or even a sprinkle of crispy fried onions if I’m feeling fancy!

Side Dishes

Biscuits are my number one companion here—whether classic buttermilk or cheesy drop biscuits, they’re perfect for dipping. Crusty bread, garlic knots, or even a simple green salad with a tangy vinaigrette also pair beautifully to cut through the creaminess.

Creative Ways to Present

For a dinner party, I like to serve this soup in hollowed-out mini pumpkins or decorative bread bowls—it’s such a fun way to wow guests. Garnishing with fresh herb sprigs or thinly sliced radishes also elevates the look and adds an extra pop of color.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it generally stays delicious for 3 to 4 days. Just give it a good stir when you reheat because the thickness sometimes settles.

Freezing

Freezing this soup works well, but I recommend leaving out the cream when you plan to freeze and add it fresh after thawing. This keeps the texture creamier after reheating without separating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or milk helps bring it back to the perfect creamy consistency without scorching.

Frequently Asked Questions:

Can I use leftover chicken for this soup?

Absolutely! Using leftover cooked chicken is a fantastic way to save time. Just shred it and add it in during the last steps of the recipe.

What can I substitute for heavy cream?

You can use extra milk combined with a bit of butter or a dairy-free creamer depending on what you have. Coconut milk is a great dairy-free option that still gives creaminess.

How do I avoid lumps in the soup?

Making sure your roux is cooked thoroughly and whisked constantly while adding milk slowly prevents lumps. Also, stirring the soup well after combining helps keep it smooth.

Can this soup be made dairy-free?

Yes! Skip the butter and use olive oil or dairy-free margarine. Substitute milk and cream with coconut milk or another plant-based milk. The soup will still be creamy and delicious.

Final Thoughts

This Creamy Chicken Pot Pie Soup Recipe has become a favorite in my kitchen for good reason—it’s comforting, easy to make, and endlessly adaptable. I’m excited for you to try it and make it your own, whether that means adding a few secret spices or serving it with your favorite bread. There’s just something magical about spooning a warm, creamy bowl of this soup that makes everything feel a little better—so go on, dive in and enjoy!